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Tear ‘n’ share sticky iced buns

Published: 31 Oct 13
Updated: 18 Mar 24

Sticky iced buns make a simple but satisfying sweet treat and are surprisingly simple to make at home. Make this iced finger recipe with kids, then serve them with an indulgent mug of hot chocolate.

And, if you like a retro sweet, you’ll love our retro puddings collection.

Easy
November 2012

Test kitchen approved

Makes 12 buns
Takes 10 minutes to make, 15 minutes to cook, plus proving

Sticky iced buns make a simple but satisfying sweet treat and are surprisingly simple to make at home. Make this iced finger recipe with kids, then serve them with an indulgent mug of hot chocolate.

And, if you like a retro sweet, you’ll love our retro puddings collection.

Nutrition: per serving

Calories: 328kcals
Fat: 4.7g (2.5g saturated)
Protein: 5.1g
Carbohydrates: 70.8g (36.5g sugars)
Fibre: 1.7g
Salt: 0.8g

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Ingredients

250g strong white flour, plus extra for dusting
250g plain flour
7g dried yeast
2 tsp fine salt
50g butter, softened
2 tbsp caster sugar
100ml semi-skimmed milk, warmed
1 medium free-range egg
200ml tepid water

For the icing

400g icing sugar, sifted
3-4 tbsp lemon juice or water

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Method

Sift the flours into a mixing bowl with the yeast and salt. Make a well in the centre, then add the butter, sugar, milk and egg. Gradually bring the ingredients together using a wooden spoon, adding the tepid water a little at a time until you have a soft, quite wet dough.
Lightly dust the worktop with flour, then turn the dough out and knead well for 10 minutes until smooth and elastic. Transfer to a lightly oiled bowl and cover with a tea towel, then leave in a warm place for an hour or until the dough has doubled in size.
Knock back the dough (see know-how), divide into 12 even pieces, then shape into finger buns. Arrange on a lined baking tray in two rows of 6 so the buns are almost touching.

Preheat the oven to 200°C/fan 180°C/gas 6. Cover the buns with cling film, then leave in a warm place for 45-60 minutes to double in size. Bake in the oven for 10-15 minutes until risen and golden, then transfer to a wire rack to cool.
Meanwhile, mix the icing sugar and lemon juice together to form a thick but runny icing. Using a metal spoon, thickly drizzle the icing over each bun. Leave for a minute or so to set, then tear and share.

Recipe from November 2012 Issue

Nutrition

Nutrition: per serving

Calories: 328kcals
Fat: 4.7g (2.5g saturated)
Protein: 5.1g
Carbohydrates: 70.8g (36.5g sugars)
Fibre: 1.7g
Salt: 0.8g

delicious. tips

To knock back dough means to push or punch it down with your fists to release the air. After punching the dough down, give it a few quick kneads until it’s smooth again.